@JackieTran Nice experiment!
In my limited experience, high heat alone is not the issue....it is radiant high heat and close proximity of the pizza to said heat source.
The spotting/darkening in my own oven, at regular "bottom shelf" stone placement, is at a minimal level. In my friend's kitchen oven there is definitely more spotting/darkening, with the major difference being his oven has a convection setting (fan) which moves the hot air over and around the pizza.
Of course, using the broiler to cook the pies and placing the pizza in close proximity to it results in definite leopard spotting. Definite air flow moving around and over the pizza using that set up, not to mention close proximity of the pizza to the flames.
Another friend's home made brick oven, which was hastily constructed, has significant chimney/flue issues as smoke consistently builds up and sits in the dome of the oven as a pizza cooking session progresses. The resultant pizzas (regardless who makes the dough), aside from being largely inedible from smokiness, rarely exhibit leoparding. Of course, most properly set up domed ovens have significant radiant, moving heat of a high temperature which aids in leoparding.
Some of Foolish Poolish's experiments and thoughts about leoparding (miss you Toby!) indicate that fermentation of a dough actually plays a role in impeding leoparding, but that's another discussion.
Regardless, the pie dellavecchia posted has well defined leoparding which is very similar, albeit not as dark, as the pies Paulie Gee is serving at 60GPA. Of course, some people prefer less spotting, but that is the beauty of home pizza making....the ability to make something closer to the heart's desire. --K